Process for improving the color and the baking quality of flour, meal, and milling products



have binations of the same a suitable but not the 45 time 4 Patented -May '23, 1933 UNITED STATES PATENT OFFICE WILLY BECKER, OF BUSSUM, NETHERLANDS, ASSIGNOR TO NAAIMLOOZE VENNObT- SCHAI: STOOM-MEELFAIBRIEK HOLLAND, OF AMSTERDAM, NEIHERLANDB PROCESS FOR IMPROVING THE coma AND THE BAKING ouALI'rY 01. noon, MEAL, I AND MILLING rnonuc'rs No Drawing. Application filed December 26, 1929, Serial No. 4i6,741, and in the Netherlands October 8, 1929.

Various substances have already been proposed for the bleaching of flour. These bleaching means act with various intensity and'rapidity and moreover in many cases an influence on the physical properties of the flour as may appear from the following summary:

1. By bleaching means such as nitrogen oxides, nitrosylchloride and the .like or commaximum bleaching may be obtained; if

- the treatment is too strong the color will either immediately or after some time become greyish and the color of the crumb of I the bread obtained from the flour bleached in this way is rather bad. Moreover the acidity of the flour may increase considerably when using large quantities of the bleaching agent for obtaining a strong g0 bleaching. This has an unfavorable influence on the quality of the flour which is stored and often the baking quality will even decrease.

2. By applying bleaching means as nitrogen trichloride and chlorine-dioxide a very gpo'd bleaching of the flour "is possible. oreover they have an important influence on the physical-chemical properties of the flour. A rather considerable improvement so of the baking quality may even be obtained by a treatment with small quantities of these gases. However, these quantities are insufficient to obtain a maximum bleaching of the flour. If, however, such quantities of chlorinedioxide are used that the highest bleaching efi'ect is obtained, the flour of the Vari- 'taneously C10 and organic superoxides for The inventor ous kinds of cereals will show a considerable decrease in baking quality. Y

3. When using the organic superoxide,

40 for instance benzoylsuperoxide, the drawback is met with that thebleaching takeslg; dust particles of organic nature, so that 60 e activity of the stored superoxides de-.

creases, it is generally very difficult to establish the quantities necessary for obtaining a certain degree ofbleaching. It has been stated that the bleaching action of the organic superoxides may be accelerated by adding special catalyzers 'or by heating the flour treated with the bleaching means, but these processes are'rather complicated and do not lead to fully satisfying results.

According to the invention a maximum bleaching of the flour with simultaneous improvement of the baking quality may be'obtained by using combinations of chlorine dioxide with one or more substances of the group comprising organic superoxides, nitrogen oxides and nitrosylchloride.

Experiments have shown that by addingwith chlorine dioxidel By choosing the right quantities it will be possible to obtain for each kind of flour a maximum bleaching with simultaneous improvement of the baking quality.

It is of special importance to apply simulinstance benzoylsuperoxide. has found that the bleaching by benzoylsuperoxide which under normal conditions 2 because the degree of bleaching can be immediately ascertained and not only after one or two days, so that the desired quantityl of bleachin means can at once be establis ed Also or the working of the mill this 15 As stated above the bleaching may an important simplification because the bleaching after the addition of chlorinedioxide and benzoylsuperoxide is completed in a very short time.

ll claim l. A process for'bleaching and improving the halting quality of flour, meal and milling products comprising treating the same with chlorinedioxide and a substance selected from the group consisting of benzoylsuperoxide and nitrogen oxides.

2. A process for bleaching and improving the baking quality of flour, meal and milling products comprising treating the same with chlorine dioxide and benzoylsuperoxidel 3. A process for improving the baking properties of flour, meal and milling products while at the same time effecting a maximum loleaching of said flour, meal and milling products comprising treating said flour, meal and milling products with chlorine dioxide and then treating said material with lbenzoylsuperoxide and a nitrogen oxide while said chlorine dioxide is present for the greater part in undecomposed condition so that said chlorine dioxide may still have an influence upon the action of said henzoylsuperoxide and nitrogen oxide.

4. A process for improving the baking properties of flour, meal and milling products while at the same time effecting a maximum bleaching of said flour meal and milling products comprising treating said flour, meal and milling products with chlorine dioxide and then treating said material with loenzoylsuperoxide while said chlorine di oxide is present for the greater part in undecomposed condition so that said chlorine dioxide may still have an influence upon the action of said benzoylsuperoxide.

5. A process for improving the baking properties of flour, meal and milling products While at the same time efi'ecting a maximum bleaching of said flour, meal and milling products comprising treating said flour, meal and milling products with chlorine dioxide and then treating said material with a nitrogen oxide while said chlorine dioxide is present for the greater part in undecomposed condition so that said chlorine dioxide may still have an influence upon the action of said nitrogen oxide.

lln testimony whereof I afixmy signature.

WILLY BECHER.

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